I would recommend rehydrating your peppers in a separate bowl with hot water and then blending after. The initial hydration pulls out the bitterness from the peppers and leaves it in the water. That bitter water is no bueno! The pepper paste you make will impart plenty of flavor without the steeping water. Great video!
This may be the only time I remember Tom saying "Dang...!" after that first bite of the finished product. Where I live birria is readily available so it's not as big a deal for me, but it's nice to see this dish getting the visibility it deserves.
Been watching this channel for years. How it doesn't have 1 million subs plus is mind blowing. One of the best cooking channels out there.... Keep it chef Tom.
The explanations you give in the beginning are always great. You always give respect to the cultural food you make and clarify that its your interpretation on a traditional dish not making anything better or worse!
I’ve never gotten mad while watching one of your videos but the level of envy I got when you took that first bite almost did it... I’ll be rethinking my Christmas dinner menu this year.
Hi Chef Tom. ALL of your videos are so mouthwatering, that my jealousy makes me hate you just a little bit, because you get to eat all these delicious dishes. Thank you for the videos. Wish you all the best and stay safe in these crazy pandemic 😷 times. greetings from Germany Ozzy
I’m half Filipino and half Mexican. The way you pronounce birria and achara (from the Filipino pork video) may make me giggle, but after making each of these recipes I will say that you are more Mexican and more Filipino than most of my family members. Appreciate what you do!
Yo quick shoutout to the camera crew for being able to keep it together throughout the entire video 😂 I would NOT be able to contain myself with those delicious food in front of me haha
I make birria de res quesadilla tacos about twice a month. Dialed in a good recipe after a fee times making it. Was recently in San Antonio and tried birria tacos there, good, but I liked mine better. But I needed a way to kick up my recipe and this video inspired me to make it on the grill.. making it today actually and I think I'm going to sear the meat on the grill before putting all the kids in the pool. Thanks and 🍻
Great video Chef Tom. Don't worry I can't roll my Rs either. I have some really good friends from Pakistan and they roll their Rs even harder than Latinos do. Those tacos looked amazing. Keep up the great work brother.
Well I've seen tons of Birria videos over the last few months.. and they all look awesome. Until now I copied one off the recipies and it was abs delicious!! And this one is gonna be the 2nd to make myself. Thanks again for the great video! Cheers from The Netherlands. Wish we can travel again soon..
Did this today, thanks!!! Flavors were awesome, the only thing I really different was to remove the spice sachet, and just hit the mix with an immersion blender.
Great video there are just a few things you might want to do. First strain the consome and second use a melting cheese and put it on the taco while its on the griddle so you can have the dark melted cheese on the outside of the taco
If you are doing it with beef it can be considered Tijuana style, it's one of the most popular birria styles the last couple of years thanks to social media. Ohhh and birria has to include cumin, it gives it that special flavor..
He said "DANG" that's crazy good!! I'm with you when you're right chef Tom or I should call you chef Tomás, LOL. It has to be good for the soul. Keep up the good work chef!
Your written recipe says allspice berries but you said juniper in the video. Assuming you meant to say allspice? This looks killer. Definitely gonna try it. Thanks
@@Daizee_day I been gathering ingredients to make this next weekend. I got both juniper and allspice since they are slightly different. I will be going with allspice berries.
Great video!! Just curious but do you know if aging a slow cook cut, like a full size packer brisket will make a difference in the overall outcome. Would the aging tend to make it even more tender than if it hadn't been aged? It would still have to be brought up to the ideal finish temp and wrapped as usual I would guess. Just haven't experimented with that. Maybe you have. Thank you again for all your hard work in the production of these vids. They are very informative! Best! 😎👍 P. S.,, If you chose to age a large cut like that would you trim it before or after the aging period?
How long will this last after making it? Is it any good re-heated? I was thinking about making this ahead of time and bringing it ice fishing to share with the guys. Just not sure if it would be any good frozen and re-heated?
